1.100 is pretty big, but cahmpagne yeast is made for that.
it'll probably ferment down below 0.999 as a final gravity, and will likely be dry. i'm more of a sweet mead drinker myself, same for wine.
if you ddin't use yeast nutrient and energizer, I'd add some now. just boil a little water, like a cup at most, mix in the two, then pour into the fermenter and gently stir it.
yeast needs nitrogen and honey is void of nitrogen, thus the energizer provides it. keeps ferementation healthy.
it might take a month to reach final gravity.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10